Jalapeno Cheddar Cornbread with Hawaiian Chicken

Dr. Sweetpea loves cornbread so much that he could have it as a side to everything everyday and not get tired of eating cornbread. So of course whenever I see a recipe that looks good, I always save it so I can make it for him. I saw this Jalapeno Cheddar Cornbread recipe in my Cooks Country magazine so I made it as a side to go along with our grilled Hawaiian Chicken. It shouldn't be a surprise that he loved everything about his meal and he devoured everything in no time flat. I'm definitely keeping both these recipes in my recipe collection.

Jalapeno Cheddar Cornbread

(Source: Cooks Country)

1 1/2 cups (7 1/2 ounces) yellow cornmeal

1 cup (5 ounces) all-purpose flour

2 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons salt

1 1/4 cups whole milk

2 large eggs

6 tablespoons unsalted butter, melted

6 ounces extra-sharp cheddar cheese, shredded (1 1/2 cups)

4 jalapeño chiles, stemmed, seeded, and minced (3/4 cup)

Adjust oven rack to middle position and heat oven to 400 degrees. Grease light-colored 9-inch round cake pan, line with parchment paper, and grease parchment. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in large bowl. Whisk milk, eggs, and melted butter together in second bowl. Stir milk mixture into cornmeal mixture until just combined. Stir in 1 cup cheddar and jalapeños until just combined. Transfer batter to prepared pan, smooth top with spatula, and sprinkle with remaining 1/2 cup cheddar. Bake until cornbread is deep golden brown, top is firm to touch, and paring knife inserted in center comes out clean, 35 to 40 minutes, rotating pan halfway through baking. Let cornbread cool in pan on wire rack for 10 minutes. Remove cornbread from pan, discarding parchment, and let cool completely, about 1 hour. Serve.

Hawaiian Chicken

(Source: Damn Delicious)

1/4 cup reduced sodium soy sauce

1/4 cup pineapple juice

1/4 cup brown sugar, packed

2 tablespoons ketchup

3 cloves garlic, minced

1 tablespoon freshly grated ginger

1 teaspoon sesame oil

1 teaspoon Sriracha, optional

4 boneless, skinless chicken breasts

2 tablespoons chopped fresh cilantro leaves

In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, garlic, ginger, sesame oil and Sriracha. Reserve 1/4 cup and set aside. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade. Preheat grill to medium-high heat and grill chicken until it’s cooked through while basting with the reserved sauce.